Foods Cactam Wants to Try

The fairest and rarest of them all.

The traditional sweet currant cake has an incendiary reputation.

This unusual take on a British comfort food hides two surprises inside.

This jelly is made with dandelions and tastes like honey.

At some New Orleans weddings, bridesmaids predict their futures with these hidden charms.

Slice one open for some citrus caviar.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

A Thunder Bay bakery misnamed this berry-frosted cinnamon bun after General John Pershing.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

This dark, rare fruit lasts a very long time.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

Cow udder is enjoying a resurgence as a sandwich filler in Rotterdam.

Ground nuts provide the base for this warm, caffeine-free drink.

Revelers roast wieners and “witches” at this annual Czech festival.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

This French marathon has regular stops for wine, cheese, and oysters.

West Virginia's annual competition features the likes of squirrel gravy over biscuits and snapping turtle stew.

After the giant food fight is over, fire trucks are needed to hose down the sauce-filled streets.

An ardent celebration of a humble source of protein.

It takes only two hours for palm sap to become palm wine.

When life gives you lemons, this tropical fruit makes 'em taste like lemonade.

The birthplace of coffee celebrates community with a sensory feast.